Pulsed electric field effects on textural properties, enzyme activity, bioactive compounds and freezing-thawing kinetics of jabuticaba (Myrciaria jaboticaba) fruits

Autor(es)

Rondineli, Adriano ; Silva, Eric Keven

• Tipo de documento: Artigo Científico
• Fonte: Food Research International; v. 220, p. 17-pg., 2025-08-05.

Resumo

The development of innovative preservation technologies capable of maintaining the structural and nutritional integrity of fresh produce is critical for extending the shelf life of perishable fruits without compromising quality. Jabuticaba (Myrciaria jaboticaba), a native Brazilian berry rich in anthocyanins and phenolics, is highly perishable due to its delicate cellular structure and intense postharvest metabolism. In this study, we investigated pulsed electric field (PEF) technology as a non-thermal pretreatment to mitigate the damaging effects of freezethaw cycles on jabuticaba fruits. Electric field intensities of 0.25, 0.50, 0.75, and 1.00 kV/cm were applied to whole fruits prior to freezing at -15 degrees C and thawing at 5 and 25 degrees C. PEF at 0.75 kV/cm significantly improved freeze-thaw performance, reducing phase transition zone time of freezing by 18.3 %, compared to untreated samples. This treatment also preserved textural integrity, enhanced anthocyanin retention and increased total antioxidant capacity (TEAC), even after 24 h under thawed conditions. Enzymatic activity of polyphenol oxidase and peroxidase was reduced by over 50 % across all intensities, with peroxidase activity being reduced to almost zero. Confocal laser scanning microscopy confirmed the formation of microstructural micropores without major tissue disruption, favoring controlled release of bioactive compounds. These findings demonstrate that PEF pretreatment offers a powerful strategy to enhance the stability and functional value of minimally processed fruits subjected to freezing, with promising applications in the clean-label preservation of high-value tropical produce. (AU)

• Processo FAPESP: 20/11255-3 - Pulsed electric field: engenharia de processos não térmicos, alimentos funcionais e biomateriais
• Beneficiário: Eric Keven Silva
• Modalidade de apoio: Auxílio à Pesquisa - Jovens Pesquisadores
• Processo FAPESP: 23/01876-9 - Pulsed electric field: engenharia de processos não térmicos, alimentos funcionais e biomateriais
• Beneficiário: Eric Keven Silva
• Modalidade de apoio: Bolsas no Brasil - Jovens Pesquisadores
• Processo FAPESP: 24/20935-9 - Campo elétrico pulsado como pré-tratamento no resfriamento/congelamento de jabuticaba (Plinia cauliflora)
• Beneficiário: Adriano Rondineli Silva da Costa
• Modalidade de apoio: Bolsas no Brasil - Mestrado
• Processo FAPESP: 14/50938-8 - INCT 2014: em Fotônica Aplicada à Biologia Celular INFABiC
• Beneficiário: Hernandes Faustino de Carvalho
• Modalidade de apoio: Auxílio à Pesquisa - Temático